ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pan-Roasted Veal with Rosemary and Garlic

Photo: Susie Cushner
Prep time 25 mins
Other time 2 hrs, 35 mins
Yield Serves 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 5 garlic cloves, peeled
  • 1 3- to 3 1/2-pound breast of veal, rib bones left in
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3/4 cup dry white wine
  • 3 sprigs fresh rosemary (or 2 tablespoons dried rosemary leaves)
  • Sautéed Greens
  • Creamy Polenta

Nutrition Information

  • calcium 63 mg
  • calories 994
  • caloriesfromfat 1 %
  • carbohydrate 4 g
  • cholesterol 162 mg
  • fat 98 g
  • fiber 2 g
  • iron 2 mg
  • protein 16 mg
  • satfat 37 g
  • sodium 669 mg

How to Make It

  1. In a small roasting pan or a 12-inch skillet with a lid, heat the oil over medium-high heat. Add the garlic cloves and lightly brown, about 1 to 2 minutes.

  2. Brown the veal in the pan, about 2 to 3 minutes per side. Season with the salt and pepper. Add the wine and rosemary, reduce heat to low, and cover. Simmer the veal for 2 to 2 1/2 hours, or until fork tender, turning 2 or 3 times during cooking. If the veal starts to stick, add 2 tablespoons of water and continue cooking.

  3. Transfer the veal to a cutting board, ribs facing up. Save the pan juices. Using a knife, carefully carve around the bones and remove them. Slice the veal. Save the juices. Serve hot or warm, with the pan juices spooned over the meat, accompanied by Sauteed Greens over Creamy Polenta.